Perfectly cooked steak with a tangy herby chimichurri sauce is the perfect dinner. I serve this with a simple tomato, red onion vinaigrette and some crusty bread or a potato dish.
For tenderness the steak is brined overnight, however if you're short on time a two hour brine will do the job.
Ingredients 15
Brine
Tomato Vinaigrette
Chimichurri
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Method 6
Brine The Beef
Bring to boil with , , , and to a boil. Simmer for 3-5 minutes, then set aside to cool down to room temperature. Place in the liquid brine, cover and refrigerate overnight.
Prepare The Tomato Vinaigrette
Combine sliced , sliced , picked , , , and in a bowl. Stir and set aside for 15 minutes before serving.
Make The Chimichurri
In a mortar and pestle pound peeled with until smooth. Add , , and , then pound again. Mix in , , and , stir to combine. Set aside ready to serve.
Cook The Beef
Remove the steak from the brine. Pat dry with paper towel and rub the steak with a little and .
Heat a barbecue for 10 minutes. Cook the for 3-4 minutes each side for medium rare. Alternatively, cook the beef in a skillet pan on high heat for 3-4 minutes. Rest for 5 minutes before slicing.
Serve sliced steak with chimichurri and vinaigrette.
Songkran Fa-A-Loon's tips
If you're short on time and don't have a full day to brine the beef, you can achieve similar results by brining your steak at room temperature for a minimum of 2 hours.
